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Comedians and dearest pals Tom Allen and Suzi Ruffell chat friendship, love, life and culture....sometimes.... Get in touch with all your problems or if you want to give your Like Minded Friend a shout out: hello@likemindedfriendspod.com We'll be out and in your ears wherever you get your podcasts every Wednesday morning, and if you like what you hear why not leave us a review on Apple Podcasts or wherever it is you listen... Thanks - Tom & Suzi xx A 'Keep It Light Media' Production (2025) Sales, advertising, and general enquiries: HELLO@KEEPITLIGHTMEDIA.COM Learn more about your ad choices. Visit podcastchoices.com/adchoices
In this week's episode we spotlight a staple of the small farm and backyard chicken keeper - the Plymouth Barred Rock. Danial Salatin joins us to chat about hardy farm chickens and small scale rotational grazing. In honor of our upcoming trip to the UK, we share our recipe for absolutely delicious Eton Mess, and find some retail therapy with the chicken offerings from BeCause Tees. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link for 10% off!https://tidd.ly/3Uwt8BfChicken Luv Box - use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Eton Mess - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/strawberry-and-meringue-eton-mess/BeCause Tees - https://becausetees.com/search?q=chicken&search=CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show
日曜日はとてもいい天気でした。庭でバーベキューをしました。そして、いちごのデザートを食べました。 イギリスのデザートのイートンメスが大好きです。私は毎年夏に食べます。作り方はかんたんです。いちごとメレンゲに生クリームをかけて食べます。ラズベリーやブルーベリーを入れてもいいです。 メレンゲは家でも作れるようですが、私はスーパーで買いました。メレンゲのサクサクした食感と、甘酸っぱい苺の組み合わせが大好きです。スプーンで混ぜて、ぐちゃぐちゃにしながら食べるのは楽しいです。 Sunday was a very nice day. We had a barbecue in the garden. And we had a strawberry dessert. I love the British dessert Eton Mess. I eat it every summer. It's easy to make. You eat strawberries and meringue with fresh cream. You can also add raspberries or blueberries. You can make the meringues at home, but I bought mine from the supermarket. I love the combination of the crunchy texture of the meringue and the sweet and sour strawberries. It's fun to mix them with a spoon and eat them while messing them up.
Every mouthful of this tastes like a hot cross bun only better! It's crunchy and creamy, sweet and spicy. Serves 4-6 Ingredients: ½ cup currants or raisins ¼ cup rum or brandy Squeeze of fresh orange juice ½ tsp cinnamon + extra for dusting Pinch nutmeg Pinch mixed spice 200mls cream, whipped 1 packet store-bought meringues 2-3 fresh plums, sliced 2 tbsps glace orange or lemon peel, chopped finely Small handful mint leaves Method: Simmer currants or raisins with rum, orange juice and spices for 3-5 minutes until they plump up. Cool. Take a large platter and dollop the whipped cream on it. Roughly crush the meringues and sprinkle these over the cream. Scatter over plum slices, chopped peel and cooled currants. Dust with a bit more cinnamon and scatter over mint leaves. When serving make sure that each serve gets a bit of everything. Notes: Use pears or feijoa if you can't find fresh plums. For a dairy free alternative, use coconut yoghurt instead of cream. LISTEN ABOVE See omnystudio.com/listener for privacy information.
In this episode, David Yelland and Simon Lewis discuss “PR-ing the impossible” - the dirty business of representing the tobacco industry. Also, controlling the narrative – what the new Beckham Netflix documentary tells us about David and Victoria's three decades of fame and how they've managed it. And they'll be looking at an Eton Mess - and we don't mean the pudding. What do you do when you're the new Eton provost and an interview from 1988 comes back to haunt you?Producer: Eve Streeter Editor: Sarah Teasdale Executive Producer: William Miller Researcher: Sophie Smith Music by Eclectic Sounds A Raconteur production for BBC Radio 4
S06E09 The SchoolMeals Service with Heather Ellis: shownotesNeil's guest today is Heather Ellis from Sheffield University. Helen is a historian of Education and she, along with academics from the University of Wolverhampton and UCL, have just embarked on an ambitious project looking at people's experiences and memories of their school dinners in all four UK Home Nations. School dinners have been supplied by the School Meals Service – i.e. by the Government – since 1908.They talked about the project, the origins of the School Meals Service in the first decade of the 20th century, the foods served up over the next 100 years or so including pink sponge and custard, liver with the tubes attached and the now infamous turkey twizzlers, Maggie Thatcher – milk snatcher, the fall in the quality of school dinners, as well as Jamie Oliver's campaign to get them sorted out, and many other things. The School Meals Project wants your food memories if you have had experience with school meals in the UK, however old you may be and whatever the interaction may be.School Meals Project website: https://www.theschoolmealsproject.co.uk/Find Heather on Twitter @HeatherLWEllisFind The School Meals Project on Twitter: @ESRCSchoolMealsJamie Oliver's school meals campaign clip: https://youtu.be/DG66rKiNkw4When published, Neil's blog post with a recipe for sago pudding, will be found at www.britishfoodhistory.com Other past blog post recipes for school dinner-style foods:Rice pudding: https://britishfoodhistory.com/2015/01/14/rice-pudding/How to make a steamed sponge pudding: https://britishfoodhistory.com/2023/01/13/how-to-make-a-steamed-sponge-pudding-a-step-by-step-guide/Jam roly-poly: https://britishfoodhistory.com/2011/11/26/jam-roly-poly/Proper custard: https://britishfoodhistory.com/2012/03/02/proper-custard/Eton Mess: https://britishfoodhistory.com/2011/08/11/eton-mess/Other bits:The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September: https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/Neil will be speaking at the Ludlow Food Festival on Sunday 10 September at 2.30pm, talking all things Elizabeth Raffald: https://www.ludlowfoodfestival.co.uk/He is also talking at Chelsea History Festival on Friday 29 September 2023, at 6pm about the history of sugar: https://chelseahistoryfestival.com/events/dark-history-sugar/Neil's blogs:‘British Food: a History'
another family friendly packed show. leave us a review if you could, and tell your mates. Thank you for listening
Even Dan doesn't know what the boys spoke about this week and he edited the show! Enjoy!
On this episode of Dan Wootton Uncancelled:She is known as Britain's strictest headmistress, and is also the star of a new ITV show. What does Katharine Birbalsingh think of cancelling Shakespeare in the classroom? She joins Dan and discuss if culturally relevant ‘dead white men' are about to be erased from children's curriculum in the name of diversification.Do we know enough about the long-term health consequences of the MRNA Covid vaccine? Top Professor Christine Stabell-Benn tells Dan about the bombshell study she has been working on that raises important questions over the efficacy of the Pfizer and Moderna vaccines.As Jamie Oliver parades around Downing Street holding an Eton mess, fellow GB News presenter Darren Grimes joins Dan to discuss if the celebrity chef is the embodiment of privilege. All on today's episode of Dan Wootton Uncancelled. See acast.com/privacy for privacy and opt-out information.
This week, Peter, Keri and Matthew get their assets out for a forensic going over.Included in our portfolio are:"On behoof of my client...". Will Chris get a shoeing?Mia and Chelsea and Freddie and Lily. When we go high, they go Lower Loxley. Imperfect plodding competition. WTAF is going on with that Eton Mess of a storyline?Quick paint job guv? Roy's ex-colleagues put 'Tucker' into the rhyming dictionary.In addition to the above, we also give some TCS love to Latvia's underrated Eurovision banger, doing more for veganism than Mia ever could.https://www.youtube.com/watch?v=TM0_0WfuxSkEmail us at: hello@thecidershed.comMessage us on Twitter: https://twitter.com/TheCiderShedPodJoin the Facebook Group: www.facebook.com/groups/357567078923256/?ref=shareFind us on: https://www.instagram.com/thecidershedpod/?hl=en See acast.com/privacy for privacy and opt-out information.
Max shows you how to make the super easy and delicious dessert: Eton Mess!
Our perilous puzzlers find themselves inside a plane that's inside a giant eagle! Join Ben and Tony as they puzzle their way through the plane in an attempt to get to the bathroom before their in-flight meal becomes something else entirely. Just how deep into coconut lore will Ben go? Who will invest in Tony's new urinary invention? And who the hell is flying this plane? Tune in and find out! This episode is snack-sponsored by Enigmailed's Excalibar's Sword - a white chocolate Eton Mess chocolate bar covered with puzzles. Check them out at Enigmailed.com and tell them that The Infinite Escape Room sent you!
Dorian Gray, Episode 30: Chapter 15, Book Club.A true battle for the ages: Eton Mess vs. Pavlova? MILFs, or mille-feuille? Bonnet, vs. wind-mill? See you next week! In the meantime, you can find us on Twitter @StorybrookPod. And remember - a wedge of meringue in a glass does not an Eton mess make. Hosted on Acast. See acast.com/privacy for more information.
The wealth and power of Britain's public schools go under the microscope in this edition of the Byline Times podcast, presented by Adrian Goldberg.We hear from Iain Overton, leader of the Byline Intelligence Team about the huge growth in assets of these elite educational establishments; and Richard Beard, author of Sad Little Men: Private Schools And The Ruin of England.Produced in Birmingham UK by Adrian Goldberg and Harvey White.Funded by subscriptions to the Byline Times. See acast.com/privacy for privacy and opt-out information.
Eton Mess was on the menu for this week's edition of the Cooking slot and on the menu this week was Eton Mess!
Aylin Öney Tan bugün İngilizlerin ünlü “Eton Mess” tatlısını anlatıyor, İngiltere'den çeşitli kaynaklardan farklı tariflerini veriyor. Püf noktası nar ekşisi.
Aylin Öney Tan bugün İngilizlerin ünlü “Eton Mess” tatlısını anlatıyor, İngiltere'den çeşitli kaynaklardan farklı tariflerini veriyor. Püf noktası nar ekşisi.
Gareth Mullins, executive chef at the Marker Hotel teaches us how to make the perfect Eton Mess Rhubarb and Raspberry Trifle. Listen and subscribe to The Pat Kenny Show on Apple Podcasts, Google Podcasts and Spotify. Download, listen and subscribe on the Newstalk App. You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.
You can WATCH today's podcast HERE! Rob is so in trouble this week! Lizz's Ugly Bakery took a nasty turn! It's an Eton Mess! A Starbucks Barista posted the most complicated order we've ever seen! Know someone who has a very complicated order? You have to hear some of these! Taylor gets her drink upside down, an extra shot of some sort, extra hot and on and on, BUT she totally deserves it! 47...
Parody Boris tackles the latest round of questions submitted by the great British public, including subjects as diverse as Grant Shapps, the Eton Mess, Steve Barclay and the Hartlepool by-election.---
Talk of the Devil continues! Jon Lee, the oldest-reigning host of virtual Talk of the Devil, is joined by three of his subjects - George Collins, Tristan Selvage and Joe Woods, for a Royal Family-themed episode. Who will be crowned winner? Who will be locked in the tower? And will the episode finish without civil war breaking out between George and Tristan, while Joe laughs and collects points from the side? Talk of the Devil is brought to you by the Lancaster University Comedy Institute (LUCI)! Find us on Facebook at www.facebook.com/lucicomedy, on instagram @lucicomedy, or on Youtube at LUCIComedy! Thanks for listening!
Dat je met een wolk van romige, luchtige spierwitte Pavlova belegd met verse aardbeien en room de eetzaal komt binnenlopen en struikelt over de drempel... Voilà: het lekkerste toetje ooit is geboren. Eton Mess. Godfried van Bouillon laat je horen hoe je dat klusje klaart. Zonder struikelen;-)
Short monologue on the myth of meritocracy and how it still persists. Instrumental credit: zeekybeats
We’re in Windsor, England to see the famous castle, try the unfortunately named Brown Soup, pop into some pubs, and have something called the Eton Mess. And we talk about Led Zeppelin’s Jimmy Page. [Ep 110] Show Notes: Alice’s blog about Naples, Naples Fabulous Alice’s video about Naples Project 1979 Read more... The post Destination Eat Drink – Windsor with Alice Bever appeared first on Radio Misfits.
Don your best blazer and get ready to take a walk through privilege. Weird traditions, tuck shop shenanigans and Latin vocab are all par for the course. Not only do we discuss the pros and cons of boarding school life, we get a fair share of the usual wild stories straight from our listeners to feats our sizeable appetites on.
This is a different sort of episode - a mini-episode actually. I did this dinner with my good friend and former boss, Masa Peura, but due to circumstances this didn't turn out in to an audible podcast track. Instead, here's my monologue explaining why you want to eat here. To put it it simply: Gastro Cafe Kallio is a great venue, amazing food and a blast for a night out with friends. We were privilege with a menu of good escargot and shrimp soup for starter, fish for main and Eton Mess for dessert. This mini-episode will leave you short from the experience, but I do highly recommend visiting this establishment that has made it to 29th position of the Top 50 list. I'd say 29 is pretty much at the right place at the moment. Great good, great experience.
Everyone involved in the making of Coup 53 at times wondered what rabbit-hole we were falling into as these historic events from 67 years ago played out in more than unusual footage and film. The Press coverage has been amazing and maybe is in part due to the guts and determination it has taken to not only make the film but now to release it in these Covid19 times.
Drum roll - Fanfare - Applaus! Hier ist sie nun endlich, die Premieren-Episode des Plattentellers. Wir starten mit zwei Klassikern - "Strawberry Fields" von den unvergleichlichen Beatles und der einzigartigen "Eton Mess". Aber geht es in dem von John Lennon komponiertem Song tatsächlich um saftig-grüne Erdbeerfelder? Und was hat ein Elite-Internat mit Erdbeeren zu tun? Robert und Julia freuen sich sehr darauf, ihre Leidenschaft für Musik und Essen mit euch zu teilen. Von nun an werdet ihr jede Woche mit einer neuen Kombination überrascht. Ab der zweiten Episode werden wir euch hier auch die Links zu unseren Playlists auf den gängigen Plattformen posten, ein Song macht aber noch keine Liste. Was ihr hier natürlich auch finden werdet, sind die Rezept-Links. Sofern sie nicht 1 zu 1 auf einer anderen Plattform veröffentlicht und dorthin verlinkt wurden, findet ihr alle Rezepte auf Zärtliche Cuisinen. Die Eton Mess macht da keine Ausnahme. Wir freuen uns sehr, wenn ihr uns eine kleine Rezension hinterlasst oder uns auf unseren Social Media-Kanälen (@plattentellerpod auf instagram, @platten_teller auf twitter) folgt und anschreibt, wie euch unsere erste Folge gefallen hat. Außerdem dürft ihr uns gerne auf euren Bildern taggen, sollten wir euch inspiriert haben auch mal eine Eton Mess zuzubereiten. Und jetzt: Guten Appetit!Du möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen? Dann schaue auf www.kostenlos-hosten.de und informiere dich. Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten. kostenlos-hosten.de ist ein Produkt der Podcastbude. Gern unterstützen wir dich bei deiner Podcast-Produktion.
Neugierig auf wildes Erdbeerdurcheinander mit Pfeffer? Während Natali (Blond) den köstlichen und berühmten englischen Nachtisch Eton Mess zubereitet, singt Blanche (Rot) von Strawberry Fields. Ein Hoch auf das Durcheinander in der Küche und im Leben. Es bleibt die Frage: "How deep is your love?" Blanche singt in dieser Folge: "How deep is your love" von den Bee Gees und "Strawberry fields forever" von Lennon and McCartney.
This week we're talking about 2002's "28 Days Later" and it's sequel "28 Weeks Later". The first movie is considered responsible for invigorating the zombie genre. These arent your slow meandering walkers. They are super fast. You only have 10-20 seconds before the infected turn and try to eat you. Good luck! And our recipes this week focus on foods made popular in London. Check out an English Breakfast, Fish and Chips, Pie and Masher, Eton Mess and, of course, Afternoon Tea. Find more info here Music Credit: Here Photo Credit: Here
Our latest podcast is all about desserts! We're talking about everything from British staples like Sticky Toffee Pudding and Eton Mess to American go-to's such as Apple Pie and Brownies. Also, Dominic drops a major bombshell on me by revealing he had never eaten Banana Pudding before he came to America! What exactly is Angel Delight and Blancmange? Is there a difference between the British Jelly and American Jell-O? Find out the answers to all these questions and more in our new episode. Also, we're curious, what's your favorite dessert? We know we left out tons of delicious sweet treats. Be sure to let us know which ones, so we can discuss them on a future podcast. If we use your suggestion, we'll be sure to give you a shout-out! --- Support this podcast: https://anchor.fm/teaandabutty/support
Our latest podcast is all about desserts! We're talking about everything from British staples like Sticky Toffee Pudding and Eton Mess to American go-to's such as Apple Pie and Brownies. Also, Dominic drops a major bombshell on me by revealing he had never eaten Banana Pudding before he came to America! What exactly is Angel Delight and Blancmange? Is there a difference between the British Jelly and American Jell-O? Find out the answers to all these questions and more in our new episode. Also, we're curious, what's your favorite dessert? We know we left out tons of delicious sweet treats. Be sure to let us know which ones, so we can discuss them on a future podcast. If we use your suggestion, we'll be sure to give you a shout-out! --- Support this podcast: https://anchor.fm/teaandabutty/support
Tweet The #1 listed "food radio show Philadelphia" from Google and Bing is back LIVE this Sunday, October 21st at 635pm. That's right Derek is back in studio and Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is a #Foodie star studded spectacular! Things get started with Ingrid Hoffmann who has partnered with the American Diabetes Association to publish “Latin Comfort Foods Made Healthy (Clásicos latinos a lo saludable): More than 100 diabetes-friendly Latin favorites”. The book celebrates the joys of cooking and eating healthier versions of traditional Latin recipes bursting with flavor while staying within the nutritional guidelines of the ADA and relying on Ingrid's concept of delicious, easy, and simple recipes with a healthy twist. Raised in Colombia and the Netherlands, Ingrid Hoffmann is a professional eater, author and host of Top ChefEstrellas (Telemundo, NBC), Simply, Delicioso (Cooking Channel) and Delicioso(Univision) is passionate about cooking, entertaining, and helping her fans lead a healthy and balanced lifestyle. Via her cookbooks, “chica tips” and social media platforms, Ingrid hopes to educate her followers about “better for you” ingredients, implementing cooking habits and to think of food as medicine. With this in mind, in 2015, Ingrid launched her very own food brand, Cocina by Ingrid Hoffmann, which focuses on easy, delicious and healthy meal solutions for the family. She writes a monthly column for Delta Air Lines Delta Sky Magazine and AARP en Español and is a frequent guest of shows like Un Nuevo Día, The Talk, Oprah, Martha Stewart, The View, The Today Show, The Early Show, and The Wendy Williams Show. Then we talk to Dorie Greenspan who has a new book “Everyday Dorie: The Way I Cook” from Rux Martin/Houghton Mifflin Harcourt being released October 23rd and available for pre-order on Amazon.com. To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan's food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a “Dorie recipe”? Each one has a small surprise that makes it special. The dishes are practical, made with common ingredients from the supermarket, farmers' market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie's infectious love of cooking and her trademark hand-holding directions. Inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, Dorie Greenspan is also the author of Dorie's Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP: The International Association of Culinary Professionals, Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, another James Beard Award winner. To talk about the most important meal of the day, we will be joined by Ryan Grim who is the editor of Extra Crispy and has new book “Breakfast: The Most Important Book About the Best Meal of the Day: The Most Important Book About the Best Meal of the Day” from Oxmoor House Books being released October 23rd and available for pre-order on Amazon. The book Breakfast is an exploration of everything about breakfast and brunch. This celebration of the most popular meal of the day offers engaging stories, essential how-tos, and killer breakfast recipes. Discover exciting new ingredients and the secrets to making Entenmann's Cake Doughnuts and Taco Bell Crunchwraps at home, among many other dishes. Learn the origins of scrapple and how to brew barista-level drinks. Based on the popular website ExtraCrispy.com, this book—the perfect gift for anyone who loves all-day-breakfast—is packed with 100 photos, humorous illustrations, and amazing, craveable food. Ryan was previously the deputy editor of Tasting Table, but covering all three meals was too much of a burden, so he decided to get into the breakfast media world. Before that, he was the managing editor of VICE magazine. Now Extra Crispy is the authority on breakfast, brunch, and every nook and cranny of morning culture. It is the leader of the growing global breakfast trend, showcasing celebrity chefs and emerging voices. Last, but certainly not least we are thrilled to welcome Steven Cook the co-author of new cookbook “Israeli Soul: Easy, Essential, Delicious” from Rux Martin/Houghton Mifflin Harcourt. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these food specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors Michael Solomonov and Steven Cook scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-to and close-ups of finished dishes make everything simple and accessible. Steven Cook is the co-founder of CookNSolo Restaurant Partners. He is the co-author of Zahav: A World of Israeli Cooking, winner of two James Beard Awards in 2016 for "Best International Cookbook" and "Book of the Year". Cook also sits on Broad Street Ministry Hospitality and Corporate Council, which supports Broad Street's mission of providing meals and social services to Philadelphia's most vulnerable citizens. Prior to founding CookNSolo, Cook was the owner and executive chef of Marigold Kitchen. Cook is a graduate of the The Wharton School of the University of Pennsylvania and the The-French-Culinary-Institute. He left a job as an investment banker in New York to return to Philadelphia and pursue a career as a hospitality entrepreneur overseeing highly acclaimed and award winning Zahav Federal Donuts, Abe Fisher, Dizengoff, The Roosterand Goldie Falafel restaurants. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and he visited the grand opening of Steve's Prince of Steaks. It will be a full night of Derek on the radio as he also joins the Dining On A Dime crew of Kevin Wilson and John Cohlat 5pm and then after Small Bites at 8pm he sits with the We're Justgrubbin crew of JustGrubbin. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week as well as she visited Yards Brewing Co., and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites Episode 99 appeared first on Wildfire Radio.
NWP welcomes back one of our favorite guests...FIVE - TIME JAMES BEARD AWARD WINNING AUTHOR DORIE GREENSPAN! To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a “Dorie recipe”? Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers’ market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions. https://doriegreenspan.com Everyday Dorie is available now, whereever books are sold!
Gorgeous Kitchen with Sainsbury's Magazine: Eton Mess with Roasted Strawberries Josephine & Donna just about manage to make this deliciously summery dessert and then scoff the lot! The roasting intensifies the strawberries and the fresh mint adds depth and fresh flavour! This is a Sainsbury’s recipe in association with Sainsbury’s Magazine. For more information, go to www.sainsburysmagazine.co.uk, and you will find these recipes in August 2017 edition of Sainsbury’s Magazine. #sainsburysmag #recipe #etonmess
We had a cracking review on iTunes recently, 5 stars no less, from Naomi. Her subject line was "Hungry, starting? I ate the whole cake!" "The messy concept of risk appetite is just that...an Eton Mess! Well with this episode (ep30), I ate the whole cake and can I have some more sir? Susy was a great guest speaker and it was so good to have her talking about a subject that is climacteric for health and safety and other risks in an organisation. Risk appetite is an area I work closely with so it was so good to have a podcast episode that is so relevant to me! Thanks Andrew & Susy So you've already heard that Mark Stipic is joining us today. He overturns a few rocks which I feel we might ignore sometimes in health and safety, and shares some seriously shocking evidence which points at a massive elephant in the room. Like most things growth-fuelling, you might not be comfortable hearing this, but you'll definitely have plenty to take away. Here we go! Mark mentioned he'll give away his e-book '5 things you need to know about RTW' with heaps of the examples and sources he mentioned, this is not your run of the mill resource. Head over to markstipic.com.au/safetyontap for that little gem And while you are browsing, you should sign up to be the first to find out about safety on tap connected, the worlds first growth accelerator designed just for you. safetyontap.com/connected is where to do that. Let’s get to know each other! Connect with Safety on Tap on LinkedIn, or me Andrew Barrett. If Facebook is more your thing, check out @safetyontap If you want to get in touch with me, send me an email…I actually reply personally! andrew@safetyontap.com [activecampaign form=5]
Reise nach Franken Empfang im Garten mit einem Fass Brauerei Sauer - Rossdorfer https://instagram.com/p/5z6UGzOOH6/ Braten aus Schweinebauch https://instagram.com/p/5z9myTOOPf/ Dessert mit Aprikose, Rosmarin & Pinienkerne Gute Gastgeber Langer Tisch am Fluss https://instagram.com/p/6As3ecOOI3/ Bamberg https://instagram.com/p/51b4sPuOMd/ Schlenkerla Rauchbier https://instagram.com/p/51dky9uOPi/ Brauerei Greifenklau https://instagram.com/p/51mofmuOCg/ Schäuferla https://instagram.com/p/51p2YiuOJD/ Schein "Spam" Schlachten http://www.kuechenjunge.com/2015/04/24/schwein-nr-3-spam-ist-geschlachtet-eine-hausschlachtung-auf-dem-bauernhof/ "Bitte ein neues Bier" auf fränkisch - Nonverbale Kommunikation https://instagram.com/p/51qcmjOOJ-/ Auf dem Annafest https://instagram.com/p/51_PiNOOHB/ Fränkischer Silvaner im Bocksbeutel https://instagram.com/p/52jxCAuONP/ Spalter Pils https://instagram.com/p/6A4LJXuOBd/ Chefkoch-Zufallsrezept Eton Mess http://www.chefkoch.de/rezepte/567811155372219/Eton-Mess.html?zufall=on Gertis Putenbraten mit Tomaten http://www.chefkoch.de/rezepte/720301174746186/Gertis-Putenbraten-mit-Tomaten.html?zufall=on
Good morning:Episode Fifty SixThis week we've got toucans who can, Eton Mess that isn't, Madonna and Jesus who didn't, Lembit Opik who shouldn't, 24, Peter Hitchens, the Moon, Apollo 11 and Dominic West.
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